If you’re looking for the next totally delicious, meatless meal then this is it! Roasted chickpeas are the star of the show in this recipe. They’re lightly seasoned and then roasted until crispy. They are so good mixed with everything else in this Buddha Bowl.
This recipe comes from the book: Cooking for a Fast Metabolism by Haylie Pomroy. This book is based on Pomroy’s The Fast Metabolism Diet. It’s designed to kick your metabolism into high gear. This book shows you how you can eat more food to fuel your body for fat loss and still lose weight. No calorie counting, no fasting, no deprivation… just good, healthy food. I’m not on this diet, but I’m enjoying browsing through the more than 100 healthy recipes.
Here are a few recipes in the book that I’d like to try:
Blackberry Crumble Breakfast Bars Sweet Potato Pulled Pork Hash Asian Sesame Slaw with Grilled Steak Strips Portobello Black Bean Burgers Spicy Tuna Brown Rice Poke Bowl Slow Cooker Greek Drumsticks with Asparagus Slow Cooker Hungarian Goulash Spicy Salmon Jerky
Ingredients needed:
sea salt and freshly ground black pepper dried oregano, onion powder and garlic powder chickpeas olive oil chopped lettuce quinoa cucumber yellow bell pepper grape tomatoes kalamata olives hummus smoked paprika
How to make roasted chickpeas:
How to assemble Roasted Chickpea Quinoa Buddha Bowls:
The hummus stands in for salad dressing in these Buddha Bowls. Mix it into your bowl, and you’ll find that its garlicky flavor is perfect for pairing with the lettuce, tomato and other veggies. Enjoy!
The Best Bowl Recipes:
Grilled Chicken Burrito Bowls Cauliflower Tabbouleh Bowls with Chickpeas and Hummus Cuban Chicken Rice Bowl Roasted Pork Protein Bowls with Rosemary Vinaigrette Grilled Chicken and Pineapple Rice Bowls with Teriyaki Glaze
